Mini Pumpkin Pies
Mini Pumpkin Pies are the perfect addition to your dessert table this holiday season. Made with just 7 ingredients in less than a hour, these mini pies are just as beautiful and delicious as the full size version!
Servings: 16 mini pies
Calories: 189kcal
Ingredients
- 2 eggs
- 3/4 cup granulated sugar
- 2 teaspoons Pumpkin Pie Spice (or store bought)
- 1/2 teaspoon salt
- 1 15 ounce can pumpkin puree (or fresh pumpkin puree)
- 1 12 ounce can evaporated milk
- 18 mini graham cracker pie crusts (see notes)
Instructions
- Whisk the eggs together in a medium bowl.2 eggs
- Add the sugar, pumpkin pie spice, and salt.3/4 cup granulated sugar, 2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon salt
- Stir in the pumpkin puree and evaporated milk until evenly blended.1 15 ounce can pumpkin puree, 1 12 ounce can evaporated milk
- Fill each mini pie crust almost all of the way full, leaving just a little space. Place the mini pies on a baking sheet.18 mini graham cracker pie crusts
- Bake for 25-30 minutes or until the pies are set and a toothpick inserted into the center comes out clean.
- Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
- Top each pie with a dollops of whipped cream, if preferred.
Notes
Tips and Techniques
- Fresh pumpkin puree can be used instead of canned.
- You can make classic pie crusts by cutting out circles of either homemade or store bough pie crust dough and placing it in mini pie pans.
- Leftover pie should be stored loosely covered in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 1mini pie | Calories: 189kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 27mg | Sodium: 205mg | Potassium: 153mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4218IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg